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Moroccan-spiced roasted mushrooms

I’m always on the hunt for new ways to prepare mushrooms, and this multi-faceted Moroccan spice blend was a nice experiment. I loved the warm, nutty flavors paired with the bits of fresh cilantro.

1/8 teaspoon cumin

1/8 teaspoon coriander

1/8 teaspoon smoked paprika

1/8 teaspoon cinnamon

1/16 teaspoon ground ginger

dash of cayenne

1/4 teaspoon salt

8 ounces baby bella mushrooms, halved or quartered

3 tablespoons olive oil

chopped cilantro for garnish

Preheat the oven to 450 degrees.

In a small bowl, whisk together the cumin, coriander, smoked paprika, cinnamon, ginger, cayenne and salt. Set aside.

In a large bowl, toss the mushrooms in the olive oil. Sprinkle the spice blend over top, and toss to coat. Spread out the mushrooms on a baking sheet, and roast in the oven for 15 minutes. Check for doneness, and cook up to 5 minutes more if needed.